The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Adding Rye to a partial mash recipe

Reply
 
LinkBack Thread Tools
Old 08-31-2012, 12:15 AM   #1
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Waterford, Michigan
Posts: 850
Liked 68 Times on 60 Posts
Likes Given: 433

Default Adding Rye to a partial mash recipe

I've been working on a partial mash recipe for a Standard English Bitter and I want to include a bit of Rye in the recipe (I'm calling it Quite Rye-ght!).

Anyway, this is what I have so far.

2 lbs. Marris Otter
1 lbs. Rye
8 oz. Biscuit
8 oz. Crystal 60L
6 oz. Chocolate malt

2 lbs. Muntons extra light DME

est. OG 1.035

My question is, will 1 lbs. of Rye be enough? too much? idiotic?

FWIW, here's the planned hop schedule:

0.3 oz. Galena 12% AA - 60 min.
0.2 oz. Galena 12% AA - 20 min.
1 oz. Kent Goldings 5% AA - 12 min.
1 oz. Kent Goldings 5% AA - 5 min.
0.5 oz. UK Brambling Cross 6% AA - 2 min.

0.5 oz. UK Brambling Cross 6% AA - dry-hop 7 days

My calculator tells me that should come out to about 30 IBUs. Based on BrewPal, this comes out just about right in style by the numbers (except its a little too dark). Obviously, the Rye is out of style, but I just feel like mixing it up a bit.

It may seem silly to use just 2 lbs. of extract, instead of just doing an all-grain recipe. I just don't have the equipment to do that, but I want as much of the fresh, real grain taste and character I can get. So, I'm working on BIAB partial-mash recipes.

Any thoughts?

__________________
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Imperial India Pilsner Ale; Small Pilsner Blonde Ale; Norther Brewer's Oud Bruin de Table / nada
Bottled - Guajillo Ancho Amber Ale; NB's Phat Tyre; Back To School Porter, an Imperial Robust Porter with vanilla beans added
signpost is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2012, 03:14 AM   #2
DrawTap88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Joliet, IL
Posts: 1,074
Liked 9 Times on 9 Posts
Likes Given: 10

Default

My personal preference is to use flaked rye, since in my humble opinion it gives more of the rye taste without loseing the diastatic power needed to convert it (since you only have 2 lbs of Marris Otter in the recipe. I also believe that starting off with 1lb of rye (flaked or otherwise) is a great place to start. As far as the hop additions go, some of the rye character may get lost in the earthy/spicieness of the EKG additions. Haven't used brambling cross, so I have no comment on those. (again, just my humble opinion. Please feel free to ignore it. I honestly want to know how this turns out, because it sounds awesome.)

__________________

Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

DrawTap88 is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2012, 04:19 AM   #3
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Waterford, Michigan
Posts: 850
Liked 68 Times on 60 Posts
Likes Given: 433

Default

I've never used Rye at all before, so your comment leads me to ask: What are the differences between normal rye and flaked rye? Are there other variations I should research? I don't know a lot (read: nothing) about the diastatic power of grains, and how it affects the different grains in the bill. I just assume it has something to do with the presence of the enzymes needed to convert the starch to sugar, but I don't understand much of anything about the process.

Also, I included the EKG hops because they are pretty common in a Standard Bitter. I figured adding the spiciness of rye would be a good match and actually reinforce the EKG character. I'm definitely thinking of this as a Bitter with Rye added, rather than a Rye beer fit into the style of a Bitter. So, I'm not so much trying to feature the Rye as use the Rye as a slight twist on the style.

OK, here's the story of the origin of this recipe (was this subconsciously why I started this thread?). I pulled out my iPod, opened BrewPal, and told my dad I was going to start making an original recipe. I gave him 2 options of styles, and asked him to choose which one I would aim for. Then, I asked for suggestions for the name. He instantly said, "Quite right!" I couldn't help but shift 'right' to 'rye-ght' and I was off to the races. I've fiddled with it quite a bit. Did some research and checked out quite a few standard bitter recipes. Made my own adjustments. And ended up with what I posted earlier.

__________________
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Imperial India Pilsner Ale; Small Pilsner Blonde Ale; Norther Brewer's Oud Bruin de Table / nada
Bottled - Guajillo Ancho Amber Ale; NB's Phat Tyre; Back To School Porter, an Imperial Robust Porter with vanilla beans added
signpost is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 02:40 AM   #4
DrawTap88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Joliet, IL
Posts: 1,074
Liked 9 Times on 9 Posts
Likes Given: 10

Default

In normal rye, the starches haven't been gelatinized which makes it harder to for the enzymes in the mash to convert the starches to sugars. In the flaked rye, those starches have been gelatinized and are more easily converted to sugar.

Diastatic power is a measure of the amount of enzymes a grain provides to convert starches into sugar.

__________________

Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

DrawTap88 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Partial Mash CTBORN General Beer Discussion 5 04-13-2012 01:24 PM
Delicious IPA Partial Mash recipe WilliPatton General Beer Discussion 1 02-12-2012 11:12 PM
Partial mash partial boil vs. partial mash full boil. jonbomb General Beer Discussion 1 09-24-2010 08:26 PM
My first partial mash recipe. jonbomb General Beer Discussion 4 07-26-2010 08:05 PM
First Partial Mash Pschof General Beer Discussion 5 10-02-2009 05:29 AM